How to Freeze Sweet Corn
Freeze sweet corn the easy way so it tastes like summer all winter. This simple method shows you how to blanch, chill, cut, and pack corn to prevent freezer burn and lock in fresh flavor. Perfect for soups, chowders, casseroles, and quick weeknight sides.
Servings: 8 pints (about)
Ingredients
- 30-40 cobs sweet corn
- water (to cook and cool the corn)
- ice (for ice bath)
Instructions
- Shuck and remove the husks from the sweet corn. Cut off any rotten or bad spots. Remove the silks and rinse.30-40 cobs sweet corn
- Bring a large pot of water to a boil. Add corn to the boiling water, and allow it to return to a boil. Cook for 5 minutes.water (to cook and cool the corn)
- Once cooked, remove corn from water and place in cool water to stop cooking.
- Submerge the corn in ice water until completely chilled. Continue the process until all the corn is cooked and chilled. It is essential the corn is chilled, including throughout the entire cob. If not chilled, the corn loses flavor and freshness.ice (for ice bath)
- Once chilled, cut the corn kernels off the cob into a large bowl. Optional step: Over the large bowl (to collect the liquid), scrape the corn cob to get all of the corn "milk."
- Pack into freezer-safe containers or bags. Label and freeze for up to 1 year.
Video
Notes
Chill until the cob is cold all the way through.
The corn will keep for at least 1 year in a deep freezer.
Nutrition
Serving: 0.5cup | Calories: 154kcal